Ingredients
The following ingredients have 8 Servings
- 28 oz canned crushed tomatoes
- 2 tsp garlic (minced)
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 30 oz whole milk ricotta cheese
- 5 oz shredded Parmesan cheese
- 1 egg
- 12 oz lasagna noodles (uncooked)
- 8 oz mushrooms (sliced)
- 2 bell peppers (seeded and diced)
- 6 o 6 oz.fresh spinach
- 1 1/2 cups shredded mozzarella
Instruction
- Prepare your slow cooker by lining it with a specially designed slow cooker liner. This will make the dish cook evenly without sticking to the sides.
- In a small bowl, combine the crushed tomatoes, garlic, salt, oregano, basil, rosemary, thyme, and pepper. Stir to combine and set aside.
- In another small bowl, combine the ricotta, Parmesan cheese, and egg. Use a spoon to cream the mixture together. Set aside.
- Pour1/2 cup of the tomato sauce mixture into the slow cooker to coat the bottom of the pan.
- Top the sauce with a layer of lasagna noodles. You'll want to break them to fit them in a single layer across the entire crock.
- Then spread 1/3 cup of the tomato sauce mixture over the noodles.
- Top thatsauce with 1/2 of the sliced mushrooms, diced peppers, and spinach.
- Sprinkle 1/3 of the mozzarella cheese over the veggies.
- Add another single layer of broken noodles.
- Top the noodles with the ricotta mixture. Spread into an even layer over the pan.
- Add another single layer of broken noodles.
- Top those noodles with 1/2 of the remaining tomato sauce and all the remaining veggies.
- Sprinkle 1/2 of the remaining mozzarella over the veggies before adding a final layer of lasagna noodles.
- Top the final layer of noodles with the remaining tomato sauce, followed by the remaining mozzarella cheese.
- Cover with the lid and set the slow cooker to high for 2 1/2 - 3 hours.
- The sauce should be bubbly and the noodles should be tender when done.
- Remove the lid and allow to set for 15 minutes before serving.
